Raspberry Thumbprint Cookies

It's been a while since I posted a recipe, and I have to say, this one was worth the wait!
 

Pssst! Do not attempt these if you are like me and have little to no self-control; they're made with cream cheese and you will eat each and every one!  (the recipe calls for apricot preserves, but I substituted raspberry.  You can decide for yourself..)

Raspberry Thumbprint Cookies

• 1 1/2 cups butter, softened
• 1 1/2 cups white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 2 tablespoons lemon juice

• 1 1/2 teaspoons lemon zest
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot preserves
• 1/3 cup confectioners' sugar for decoration

1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on parchment-lined cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of raspberry preserves.
3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.